Green Chile Pozole with Lotus Seeds

Name: Green Chile Pozole with Lotus Seeds
Prep time: 20 min
Cook time: 1 h 20 min
Yield: 6
Ingredients: 1 tbsp (15 ml) chili powder (club house); 1 tsp (5 ml) cumin ground (club house); 1 tsp (5 ml) oregano leaves (club house); 1/2 tsp (2 ml) sea salt from sea salt grinder (club house); 1 pound (450 g) boneless pork ribs or pork butt roast, cut into 1/2-inch (1-cm) cubes; 4 tbsps (60 ml) vegetable oil, divided; 3 ribs celery, cut into 1-inch (2 1/2-cm) pieces (about 1 cup/250 ml); 1 medium onion, cut into 1-inch (2 1/2-cm) pieces (about 2 cups/500 ml); 2 small small poblano chiles, seeded and cut into 1-inch (2 1/2-cm) pieces (about 1 cup/250 ml); 4 oz (225 g) sliced shiitake mushrooms; 3 tbsps (45 ml) Gourmet Garden® Chunky Garlic Paste, divided; 2 tbsps (30 ml) Gourmet Garden® Ginger Paste, divided; 10 cups (2.5 liters) Chicken Stock; 1 1/2 cups (375 ml) dried lotus seeds; 3 cups (750 ml) shredded baby bok choy; 1/4 cup (60 ml) chopped fresh cilantro; 1 lime, cut into wedges

Soup loves seeds too! Especially the lotus seed – a staple in Asian cuisine, mostly sold in its dry, shelled form. Swap traditional Mexican hominy with lotus seeds in this recipe– they’ll soften up while cooking, similar to a bean. Baby bok choy and shiitak...

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